If fresh cherries are unavailable, substitute jarred sour cherries and juice. For a bit of crunch, top with toasted chopped hazelnuts or Brazil nuts.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2011
Ingredients
Method
Reserving juices, pit cherries to make 2 cups. If necessary, add enough water to juice to make 1/4 cup.In saucepan, bring cherry juice, sugar and butter to boil over medium-high heat, stirring to dissolve sugar. Add cherries and rhubarb; cook over medium heat until rhubarb is tender, about 5 minutes.
Blend cornstarch with rum; stir into fruit mixture and cook, stirring, until thickened, about 2 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Divide ice cream among cups or bowls; spoon warm fruit mixture over top.
Nutritional facts Per serving: about
- Sodium 87 mg
- Protein 3 g
- Calories 247.0
- Total fat 11 g
- Potassium 286 mg
- Cholesterol 39 mg
- Saturated fat 7 g
- Total carbohydrate 35 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 11.0
- Vitamin A 14.0
- Vitamin C 7.0
